German cuisine · Meat & Kebab

Wiener Schnitzel

Thinly pounded veal cutlets, breaded in flour, egg and breadcrumbs and fried to golden brown in a shallow bath of clarified butter.

Ingredients · for 4 servings

• 4 veal cutlets (150g each)
• 100g flour
• 3 eggs
• 150g breadcrumbs
• 250g clarified butter
• 1 lemon
• Salt, pepper

Instructions

1. Pound the veal cutlets between two sheets of cling film with the flat side of a meat mallet until evenly about 4mm thin.
2. Season the meat with salt and pepper on both sides; put the flour, beaten eggs and breadcrumbs into three separate shallow plates.
3. Turn the cutlets first in the flour, then through the egg, then loosely in the breadcrumbs – don't press the coating down.
4. Heat the clarified butter in a wide pan to about 1cm deep at 170°C, so the cutlets can float in it.
5. Fry two cutlets at a time for 2–3 min. per side until golden brown, swirling the pan constantly so the coating puffs up and souffles.
6. Drain briefly on kitchen paper and serve immediately with lemon wedges.